- Shells and bodies from 2 (1 1/2-pound) lobsters, split
- 1 medium carrot
- 1 rib celery
- 2 cloves garlic, smashed
- 3 cups homemade or store-bought low-sodium vegetable stock
Place lobster shells and bodies in a large saucepan along with carrot, celery, and garlic. Add stock and bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes; strain, discarding solids.